Cooking Vegan-Mexican-Italian Dinner

Posted on June 22, 2017 by naaz

Cooking vegan for the last two weeks has allowed me to embark upon a culinary exploration of the delicious variety that’s possible on a plant-based diet. Often working with whatever is on-hand or leftover, I have surprised myself with dishes, salads and dips that elevate food, textures and flavours to exciting palatable heights. Below is a Vegan-Mexican-Italian Dinner; a dynamic fusion of cuisines, which normally include dairy and meat as staples, but whose absence do not sacrifice taste or enjoyment.

Consisting of a Creamy Sriracha Kale and Avocado Salad and Bean Burrito Pizza, this dinner is one part self-inspired and one part Taco Bell inspired. Taco Bell!?!? Yes, fast food can incite creativity and your DIY version will be healthier too!

Here’s what you need and here’s what you gotta do to create this delicious flavour bomb mayhem dinner. Give it a shot and let me know how it all goes down in the comments section below!

(Note: Vegan Sloppy Joe’s pictured in the upper right hand side will be featured in another post and was topped with vegan cheese, sriracha sauce and pizza sauce for this dinner. The Mini Crispy Crab-less Cakes pictured in the centre are c/o Gardein)

Make it1. Scrunch and place 2.5-3 cups of kale in a large bowl. Scrunching helps break down the fibres in the kale to allow for easier chewing and mucho enjoyment.
2. Pour 3 tbsp of lemon juice or freshly squeezed lemon over kale in bowl. The lemon will enhance the flavour of the other ingredients and moisten the kale.
3. In a separate bowl, spoon vegan mayo and sriracha sauce. Mix the two sauces together.
4. Spoon out onto kale and use your hands to evenly mix the lemon juice and mayo and sriracha sauces.
5. Set kale salad aside in the fridge for at least 20-30 minutes to cool before eating.

1. Place lentil in high power blender and puree for 3 minutes. If the lentils are difficult to puree, add 1/4 – 1/2 cup room temperature water or dairy-free milk. The consistency of the lentils should be balanced between liquid and a somewhat bulky paste-like texture.
2. Add lemon juice, paprika, red chilli powder, salt, garlic powder and cumin powder and puree for another 1-2 minutes.
3. Optional: Slice and add 1 large chipotle in adobo sauce and stir into bean burrito mix
4. Set aside in container in fridge to cool for 20-30 minutes before spreading on tortilla for Bean Burrito Pizza.

1. Set oven to 425°F Bake
2. Lay soft tortilla on oven baking tray and spread bean burrito mix
3. Place another soft tortilla on top and spread pizza sauce on top
4. Break mushrooms slices apart into pieces and spread over tortilla that has pizza sauce on it.
5. Slice slivers of green bell pepper and spread over tortilla that has pizza sauce on it.
6. Slice black olive – remove seed – and spread over tortilla that has pizza sauce on it.
7. Spread Daiya Shredded Mozzarella vegan cheese over tortilla that has pizza sauce on it.
8. Place pizza in oven to bake for 8-12 minutes or until edges of tortilla look slightly browned and crisp.